Prepping these mason jar noodles sets you up with fresh, fast, and easy plant-based meals for lunch or dinner.
Instructions
- Bring a medium pot of salted water to a boil on high. Add the noodles and cook 3 min. Drain well.
- Meanwhile, divide the broth base and miso among the jars. Top with the edamame, carrots, corn, tofu, spinach, and cooked noodles. Seal jars and refrigerate.
- To serve, pour enough boiling water in each jar to cover noodles (2–3 cups). Seal jars and let stand 2–3 min., until noodles and vegetables are tender. Stir to make sure broth base is dissolved. Serve with the lime wedges, chili garlic sauce, green onions, and cilantro, if desired.
Credit:
Recipe courtesy of Giant Food
